- Sprinkle the pastry board with a good layer of sugar then roll the pastry to a neat oblong.
- Roll one long side as for a Swiss roll but stop at the centre
- Roll the other side in the same way so the two rolls meet in the centre
- Cut into slices 1/4 – 1/3 inch thick and press each slice in sugar
- Bake for 6 minutes above centre in a hot to very hot oven (425-450°F.), turn over and bake for another 6 minutes
- Serve with icecream or sandwich two with cream.
- Makes about 10-12
LEMON MILLE FEUILLES
- Roll out the pastry thinly and cut into two equal sized squares, about 6-7 inches
- Put on to a baking tray and cook for 15 minutes in a hot to very hot oven,
reduce heat after 10 minutes if becoming too brown.
- When cold spread one square with lemon curd and top with 1/4 pint whipped cream,
flavoured with a little grated lemon rind. Top with the second square.
- Blend 6 oz. sieved icing sugar with lemon juice to give a spreading consistency.
- Take out 2 tablespoons icing and add 2 tablespoons cocoa.
- Spread lemon icing over the pastry, do not allow to dry.
- Make lines of the chocolate icing with a No. 1 writing pipe and drag the back
of a knife towards and away from you across the lines, to give feathering effect.
- Serves 6-8.
- Wrap 6 firm bananas in thin puff pastry, seal edges firmly.
- Either bake as Mille Feuilles or fry in hot fat until the pastry is cooked.
- Serve with ice cream. Also excellent served hot
- Serves 6.
Each recipe based on 8 oz. frozen puff pastry
or pastry made with 4 oz. plain flour, pinch salt, squeeze lemon juice, cold water and 4 oz. butter. Allow frozen pastry to defrost.